Process and Reaction Flavors 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Weerasinghe, Deepthi K. (EDT)/ Sucan, Mathias K. (EDT) 作者

Oxford Univ Pr on Demand

译者

2005-7 出版日期

260 页数

$ 212.44 价格

HRD

丛书系列

9780841239050 图书编码

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发表于2024-11-27

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Process and Reaction Flavors 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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Much progress in the understanding and utilization of process flavors was made due to advances in chromatographic separation and computer-related technology, relentless investigation of a wide range of flavour precursors, regulation that met consumer safety concerns, and industry demand for better, complex and authentic products. The flavour industry is by far the largest user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of sugars, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.

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